Crispy Southern Fried Chicken (Printable)

Tender chicken breasts double-dipped in seasoned flour, fried until golden and crispy for authentic Southern flavor.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce

→ Seasoned Flour Coating

04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 2 teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme

→ Egg Wash

13 - 2 large eggs
14 - 1/2 cup milk

→ For Frying

15 - 4 cups vegetable oil

# How to Make It:

01 - Place chicken breasts between plastic wrap sheets and pound to 1/2-inch thickness using a meat mallet for even cooking.
02 - Whisk buttermilk and hot sauce in a large bowl. Add chicken, coat thoroughly, cover, and refrigerate for 1 hour up to overnight for maximum tenderness.
03 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and thyme in a shallow dish. Mix well to distribute spices evenly.
04 - Whisk eggs and milk in a separate bowl until fully blended and smooth.
05 - Remove chicken from buttermilk, allowing excess to drip off. Dredge in seasoned flour, dip in egg wash, then dredge again in flour, pressing lightly to ensure coating adheres properly.
06 - Pour vegetable oil into deep skillet or Dutch oven and heat to 350°F for optimal frying conditions.
07 - Fry chicken in batches without overcrowding, cooking 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
08 - Transfer fried chicken to wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to maintain crispiness.

# Expert Suggestions:

01 -
  • The double dipping technique creates that shatteringly crunchy crust that makes people stop talking mid conversation
  • Buttermilk tenderizes the meat so every bite stays juicy even after frying
  • This is the kind of comfort food that makes a regular Tuesday dinner feel like a special occasion
02 -
  • Crowding the pan drops the oil temperature fast, leading to soggy, greasy chicken
  • The second flour coating is non negotiable for that authentic crunch
  • Use a wire rack instead of paper towels so the bottom crust stays crispy
03 -
  • Let the coated chicken rest for 10 minutes before frying to help the coating adhere better
  • Use neutral oil with a high smoke point like canola or peanut oil

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